Chickpea Salad with Spearmint

Dressing:

1 t. ground sumac

1 small clove garlic, crushed

2 T. dried spearmint

2 T. fresh lemon juice

1 T. red wine vinegar

3 T. olive oil

1/2 t. salt, or more to taste.

Pour over:

2 c. cooked chickpeas

Let sit at least 30 min.

Thanks again, to the Duguid's Flatbreads and Flavors